Cabbage Rolls With Red Salsa Recipes

OH SO GOOD CABBAGE ROLLS

Steps:

• Blanch cabbage (s) for approximately 10 minutes.
• When cool enough to handle, separate into leaves.
• Combine meat, salt, pepper, rice, shredded cabbage, shredded potato, eggs, onions, bell pepper, garlic and parsley and small can of tomato sauce.
• Mix well.
• Place equal portions of meat mixture in center of each cabbage leaf, fold ends over, roll up and fasten with toothpicks.
• Add one tablespoon oil each to two large skillets and place cabbage rolls sided by side in skillets.
• To the two small cans of tomato sauce add the brown sugar and lemon juice and pour over cabbage rolls.
• Cover skillets and simmer for 30 minutes, basting occasionally.
• Uncover and continue cooking 30 minutes more, basting occasionally.
• Sauce will thicken and become a wonderful sauce that adheres to cabbage rolls.
• Dash of Louisiana hot sauce can be added to top of cabbage rolls for those that enjoy it.

KITTENCAL'S CABBAGE ROLLS WITH TOMATO SAUCE

Steps:

• Set oven to 350 degrees F (second-lowest oven rack).
• Grease a 13 x 9-inch baking pan or use a larger pan (for easier clean up I strongly advise to use a disposable heavy foil pan).
• Make certain that the cabbage heads are completely thawed before using for this (to do this remove the heads of cabbage from freezer and place in a bowl then thaw at room temperature overnight).
• Using a small sharp knife carefully remove the hard core/stem from the center of the head, then remove the leaves from the cabbage (you may need to keep slicing off some middle part to remove the leaves easier).
• To speed up cooking time you may want to cook the leaves in boiling salted water for about 8-10 minutes this will give the cabbage rolls a head start and reduce cooking time slightly.
• Using your hands gently squeeze out 2 to 3 leaves at a time to remove excess water, then place the leaves in a large bowl; set aside.
• FOR MEAT FILLING; using clean hands mix all ingredients together for the meat filling in large bowl until thoroughly combined.
• FOR SAUCE; in another bowl combine all sauce ingredients together until blended (adjust the salt and pepper to taste).
• Line the bottom of the pan with cabbage leaves (due to the long cooking time this will protect the rolls from over browning/burning in the pan while cooking, you may also place leaves on top of the sauce then cover with foil but that is optional).
• Using a large spoon or a ladle drizzle half of the sauce over the leaves then spread out to cover the leaves (does not have to cover the leaves completely).
• Stuff the cabbage leaves tightly but carefully with the meat mixture (I use about 1/3-cup for larger leaves).
• Roll up tightly and place the rolls in a single layer on top of the cabbage leaves and sauce in the baking dish.
• Drizzle the remaining sauce over the rolls (using a butter knife separate the rolls slightly to insure the sauce settles between and around each roll).
• Sprinkle about 1/2 cup or a little more sauerkraut over the sauce (if using).
• At this point you may cover the rolls with more leaves if desired (this is optional but good to do).
• Cover tightly with foil.
• IMPORTANT; if you are using a 13 x 9-inch dish it will be very full so place on a large jelly-roll pan to catch any spills.
• Cook at 350 degrees F (oven rack set to second-lowest position) for about 2-1/2 to 3 hours or until the cabbage is very tender, the cooking time will vary depending on how thick the cabbage leaves are and if you have pre-boiled the leaves firstly, I usually check after about 2 hours).

"PURPLE STUFF" RED CABBAGE ROLLS

Steps:

• 1. Prep day before you plan to cook these: Leave your red cabbage in the plastic bag and place in the freezer. Leave in for 12 hours or overnight. Remove and leave to thaw at room temperature. The leaves will be soft and easy to use without having to boil them.
• 2. Cook the rice and set aside to cool.
• 3. In light olive oil, saute onions, mushrooms, and peppers until the onions are golden brown and set aside to cool.
• 4. In a large bowl, add the ground beef, add the salt, garlic pepper, Stove Top stuffing, Worcestershire sauce, sauteed onions and the rice. Mix together until combined.
• 5. Remove the leaves from the cabbage, cutting away the tough part closest to the core in the shape of a V. Spray your large casserole or two small casserole dishes with cooking spray.
• 6. Put about a 1/3 to 1/2 cup meat mixture at the bottom of the leaf, tuck in your corners at the "V" and roll up tightly. The meat amount will vary depending on the size of the leaf. Repeat until all the meat is used up or all leaves are gone. If you have any meat mixture leftover, freeze it for later.
• 7. In a large mixing bowl combine the tomato soup, juice, and broth. Pour evenly over the cabbage rolls. Cover with foil.
• 8. Bake the cabbage rolls at 325 for two hours.